Brussels Sprouts Casserole

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This may sound like a crazy combination, but it's a wonderful dish! The mushrooms and water chestnuts add complementary textures, and the cheese sauce brings it all together.

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Steps

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Trim sprouts and cut an x in the stem of each.

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If sprouts are large , cut in half lengthwise.

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Bring 1 inch of water to boil in a 3-qt.

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Saucepan.

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Add sprouts , reduce heat to medium low , cover and simmer for 10 minutes or until fork tender.

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Drain.

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Place sprouts in 1-1 / 2 quart baking dish.

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Top with water chestnuts.

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In same saucepan , melt butter and saute mushrooms until tender.

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Stir in 2 tablespoons flour and pepper until well blended.

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Gradually add milk , stirring , until blended.

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Keep stirring until mixture boils and thickens.

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Remove from heat and stir in cheese until melted.

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Pour mixture over sprouts in baking dish and sprinkle with almonds.

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Bake at 350 for 20 minutes or until bubbly.

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Ingredients

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brussels sprouts, water chestnuts, butter, sliced mushrooms, flour, pepper, milk, sharp cheddar cheese, toasted almond